Prosciutto Pizza, Three Months Later

Now with the holidays behind us, things are settling down in the WAMC kitchen which means I have more time to experiment and share new recipes with you all! But first let me bring you up to date with my life.

In January, I welcomed 30 with open arms, friends, family and plenty of Crème brûlée

image wamcbirthday

Earlier this month I had my 4th hand surgery which means…

batteryexplosion

Giant q-tip hand

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Surgery…but first let me take a selfie!

I only have one more surgery and I AM DONE! Can I get an AMEN?

moneydance

I’ve spent a lot time hiding my face from the frigid temperatures here in New England

winterwamc

Oh and I changed my hair color for the 100th time haha Do you like the new color?

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 Now, let’s talk about this pizza. It has three of my favorite ingredients – Parma prosciutto, micro-greens, and cheese. You may have seen a sneak peak of this beauty on my new Instagram account.

This pizza is healthy because I added vitamin rich broccoli micro-greens. (That’s my story and I’m sticking to it.)Micro-greens have a sweet peppery, earthy taste.  I’ve read that an ounce of micro-greens has more nutritional value than a pound of broccoli. Make it rain micro-greens all over your pizza.microgreens

This is a simple recipe that requires little effort but it packs a big punch of taste that will leave you wanting more! Let me know what your favorite pizza toppings are down below in the comments section!

Ingredients

  • Mini naan flat-bread
  • Tomato sauce
  • Mozzarella cheese
  • Parma prosciutto
  • Broccoli micro-greens (You can find them in the produce aisle next to the herbs)

prosciutto pizza

prosciutto pizza

Assemble your pizza as follows

Sauce, salt, pepper, mozzarella cheese, and a few slices of prosciutto

Bake at 400 degrees for 12-15 minutes

Sprinkle micro-greens on your pizza and enjoy!

prosciutto pizza

Enjoy!

Quinoa Stuffed Portobello Mushrooms

 

Quinoa has been trending for awhile but like with most things, I am late to the party. Last month I made quinoa for the first time and blah! it had no taste.  So I decided to change that. I cooked the quinoa according to the directions on the package and added Herbs de Provence, pepper, and kosher salt. A few spices kicked my quinoa up a notch.

To make a complete meal, I stuffed quinoa in a mushroom cap, topped them with Gruyere cheese and baked the mushroom caps in the oven for 20 minutes. Ah-mazing.

This recipe would be perfect as a Thanksgiving side. (How the h-e- double hockey sticks is it almost Thanksgiving!?) This recipe is vegetarian which will please Cousin Shirley. It requires very little hands-on work which is great because it’s Thanksgiving and you have plenty to do. You need to set the table, perhaps wrangle children, and most importantly you have a bottle of wine to drink before crazy Aunt Gertrude arrives. You know she’s going to call you by your sister’s name…just keep drinking…and eating!

Bottoms up!

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Mushrooms

Ingredients

  • 2 portobello mushroom caps
  • 1 cup pearl quinoa
  • 1 tablespoon Herbs de Provence
  • Gruyère cheese (you decide the amount)
  • a dash of kosher salt
  • a dash of black pepper
  • olive oil

 

Directions

  1. Cook quinoa according to the directions on the box. Add the herbs, salt and pepper to the water
  2. Preheat oven to 400 degrees
  3. Wipe mushrooms with a damp paper towel and place them on a greased baking sheet
  4. Stuff mushrooms with cooked quinoa and top with cheese
  5. Cook for 20 minutes

Enjoywamc

 

 

 

 

 

 

 

 

Mango Salsa

For obvious reasons I’ve been feeling down and out but I didn’t think it was fair to make you all wait any longer for a delicious recipe. So, I asked my good friend Rachel, The Late Farmer, to guest post. Rachel and I first met via Twitter and then in person in her home state of Texas this past June for BlogHerFood.

Rachel is as spicy and outstanding as her salsa. Try it, you won’t be disappointed.

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Hey there! When Vanessa asked me to do a guest post for you guys I thought I would turn up the heat a little and make you a real good Texas recipe! I’m absolutely loving summer right now and all the fresh vegetables and fruits it brings! This is the perfect season to make lots of wonderful dishes and it is the perfect time to make salsa! This mango salsa I made is no ordinary salsa, I made it with a special ingredient just for you! You see…down here in the south it is hatch chile season, so I had to add them to this recipe!

Hatch chiles are grown in Hatch Valley, New Mexico and are only available for a couple of months. The hatch chile is best when they are roasted and can be put into a variety of recipes! If you have the chance of coming down south in August or September you must try them, you will love them! They are also available by ordering online and could possibly be located in your local grocery store! By adding the hatch chile to the mango salsa it definitely brings out a special flavoring!

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Mango Salsa

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Vegetarian Goat Cheese Wrap

 

Vegetarian Goat Cheese Wrap

The last two weeks have flown by. It’s hard to grasp that the month of June is over and that our precious summer fun will soon be ending. To close out the month of June, Mr.WAMC and I spent the weekend at his aunt’s house in Connecticut for a large family gathering. It was my first time meeting 34 of the 40 people that reunited for a weekend of laughter and a LOT of eating. I eased my nerves with an endless amount of little neck clams, and wine, and beer, and many more libations.

Mr. WAMC’s family sure knows how to throw a party! They also do a really good job of making sure you know who is who within their large family.

Family Organizational Chart

Family Organizational Chart

While waiting for Mr. WAMC to pick me up in the ‘burbs, I decided to make a few snacks for our first road trip together. I figured if I kept him well fed then he wouldn’t mind me taking over his radio. What’s a road trip without a few hours of non-stop Whitney Houston? A peaceful one, you say? Nah.

Shameless selfies on the way to CT

Shameless selfies on the way to CT

I had a plethora of farm fresh ingredients leftover in my refrigerator from two events I hosted that week. Such beauties like local gem grape tomatoes bursting with flavor, crispy arugula hand picked just three days ago, smooth hummus, and bright green pesto. I’d rather give up my control of the radio than let my delectable produce go to waste.

Produce from Wilson Farm in Lexington, MA

Mr. WAMC was only 15 minutes away from my house so I got right to work and made a simple vegetarian wrap. I wanted something hearty yet light so as not to disturb my sensitive stomach on 3.5hr car ride with my boyfriend…can you blame me?

Yah, that's good!

Yah, that’s good!

 

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Calamari Salad

I have neglected my blog and feel horrible about it. I hope you guys can forgive me. This spicy calamari salad is one of my favorite summertime recipes.  If the tentacles make you squirm, use them to scare a friend or your kids!

This salad requires very little effort but if you overcook the squid, it will be chewy-very very chewy.

calamarisalad

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Enjoy!